Indian French Toast

.

Ingredients (use vegan versions):

  • 1/3 cup besan (chick pea) flour
  • 1/4 cup mashed tofu
  • 3/4 cup water
  • 3-4 tablespoon non-hydrogenated vegan margarine
  • 2-4 hot green chilies (I recommend finger hots. Serranos and
    Jalapenos both seemed a little out of place.)
  • 1/4 cup cilantro
  • 1/2″ slice fresh ginger
  • 2 tablespoon chopped onion (I use a little more.)
  • 1/2 teaspoon salt/to taste, but it needs at least a little.
  • 4 slices vegan bread. (I like sourdough, and I recommend not using a really dark
    type.)

Directions:
Put everything but the vegan bread and margarine into the blender/food
processor/ other implement of destruction and blend until the herbs
are medium chopped. Pour the resulting batter into a wide shallow
dish. (She says it’ll keep three days covered in the frig, if you
plan meals that far ahead. I don’t.)
Melt the margarine in a big skillet or frying pan. Soak one slice of
vegan bread at a time in the batter until pretty gloppy, then toss into the
skillet and fry until the bottom is medium brown, then flip and cook
about another minute.
Serve right off the stove.
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